Clafoutis is a French country dessert from the Limousin region. Traditionally it was made with the first sweet cherries of the season and the cherries were left unpitted so the kernels could release their delicate almond flavor as they baked. This version uses blueberries. Small, thin skinned plums (pitted) are also delicious, as are grapes. Add spices if you wish.
2 cups cherries, pitted if you wish, washed and dried
1/2 cup slivered almonds(optional)
3/4 cup flour
4 eggs, lightly beaten
2 tablespoons butter, melted
Use 2 tablespoons butter to grease an ovenproof ceramic flan dish or a shallow 10-inch leakproof springform pan.
Sprinkle 2 tablespoons sugar all over the butter.
Cover the bottom of the dish or pan with a single layer of blueberries, and sprinkle the almonds over them.
Mix the flour in the bowl with the 2/3
Place the flan in the oven and bake for 1 hour or until done (the batter should be soft but set and pale golden brown on top). Serve warm!